SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Braised Bulgur & Cabbage


From EatingWell:  January/February 1998, The EatingWell Diabetes Cookbook (2005)

Cooking hearty cabbage with nutty-tasting bulgur makes for a practical and nutrient-rich braise that marries nicely with pork or chicken.

4 servings, about 11/4 cups each | Active Time: 20 minutes | Total Time: 35 minutes



  1. Heat oil in a Dutch oven or large saucepan over medium heat. Add bulgur, onion, cabbage and carrots; cook, stirring, until the vegetables begin to soften, about 1 minute. Add broth and soy sauce (or tamari); bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the broth is absorbed, 10 to 15 minutes. Serve hot, sprinkled with peanuts and parsley.


Per serving : 280 Calories; 12 g Fat; 2 g Sat; 6 g Mono; 2 mg Cholesterol; 37 g Carbohydrates; 11 g Protein; 9 g Fiber; 244 mg Sodium; 564 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 fat (mono)

Tips & Notes